Seedless Pickles PDF Download
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Author: L. R. Baker
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 28
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Book Description
Author: L. R. Baker
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 28
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Book Description
Author: Alvin Lawrence Kenworth
Publisher:
ISBN:
Category : Adolescent psychology
Languages : en
Pages : 740
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Book Description
Author: Andrea Chesman
Publisher: Storey Publishing, LLC
ISBN: 1603427333
Category : Cooking
Languages : en
Pages : 161
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Book Description
These 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidelines.
Author: Susan McClure
Publisher: Rodale
ISBN: 9780875969794
Category : Cooking
Languages : en
Pages : 388
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Book Description
Preserving Summer's BountySurefire techniques and great recipes for keeping the harvest!
Author: Editors at Taste of Home
Publisher: Simon and Schuster
ISBN: 1617653667
Category : Cooking
Languages : en
Pages : 208
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Book Description
Time to “put up” your garden bounty without much fuss…and with delicious results! New from Taste of Home, 201 Jams, Jellies, Pickles & More makes a perfect addition to a cookbook collection, a neighborly thank-you gift or a surprise for a budding gardener. The 201 canning and preserving recipes, as well as basic intro to canning, make it a sensational product for novice and experienced canners alike. There are recipes of interest to everyone in this book, without overwhelming the buyer with choices and complicated canning/preserving techniques. In addition to the wide range of recipes (jams and jellies to barbecue sauces and salsas), gorgeous full-color photos and prep-time guidelines lend value-added appeal to the well-priced product. A concealed wiro-spine allows the book to lay flat, which is ideal when canning. CHAPTERS Canning Basics Processed Jams & Jellies Processed Pickles, Relishes & Salsas Freezer & Fridge Favorites Savory Sauces & Condiments Sweet Butters & Sauces Vinegars & More RECIPES Strawberry-Rhubarb Jam Lemon-Raspberry Marmalade Wild Berry Freezer Jam Pear Preserves Cider Jelly Orange Blueberry Freezer Jam Gingerbread Spice Jelly
Author: Andrea Chesman
Publisher: Storey Publishing, LLC
ISBN: 1603428909
Category : Cooking
Languages : en
Pages : 305
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Book Description
Blending your grandmother’s pickling know-how with today’s Internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners. With tips on pickling everything from apples to zucchini, you’ll enjoy exploring the stunning variety of flavors that can fill a Mason jar.
Author: Marion Brown
Publisher: UNC Press Books
ISBN: 1469650347
Category : Cooking
Languages : en
Pages : 383
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Book Description
Over 400 recipes for pickles, preserves, relishes, conserves, jellies, marmalades, chutneys, jams, fruit butters, pickled meats, mincemeats, ketchups, sauces, and candied fruits --> "The conservation of food by pickling and preserving is an old and honorable art," writes Marion Brown in her introduction to Pickles and Preserves, first published in 1955. While the art of food preservation does indeed have a long history, it is also very much in step with contemporary interest in natural foods and home gardening. As the popularity of farmers' markets, natural food stores, and garden-to-table cookbooks attests, Americans are once again hungry for the taste of authentic home cooking. With its heirloom recipes and clear instructions, Pickles and Preserves introduces the modern cook to a wonderful piece of America's culinary heritage. The book's 408 recipes not only cover pickles and preserves but also relishes, conserves, jellies, marmalades, chutneys, jams, fruit butters, pickled meats, mincemeats, ketchups, sauces, and candied fruits. Many of the recipes are surprisingly quick and simple. Many are for special delicacies to be savored with a holiday meal or given as gifts. Damon Fowler's new foreword expands and updates Brown's notes on preserving methods, equipment, and safety. The book will be useful to canners of all levels of experience.
Author: Linda Ziedrich
Publisher: Quarto Publishing Group USA
ISBN: 155832870X
Category : Cooking
Languages : en
Pages : 483
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Book Description
Discover the tools and techniques you need for pickling success, with 300 recipes from kimchi to sauerkraut and even a peck of pickled peppers! Putting up pickles is a time-honored technique for preserving the harvest and getting the most out of fresh produce, whether you grow it yourself or purchase it at your local market. But pickling isn’t just about preserving: It’s a way to create mouthwatering condiments and side dishes that add endless variety and vibrant flavors to the table. Making these salty, sour, sweet, and tangy treats isn’t hard, as long as you have this authoritative and user-friendly volume to guide you. This new edition includes 50 brand-new recipes, many focused on the latest trend in pickling: fermentation. It also includes: An international range of pickles from American favorites to adventuresome ideas from Asia, the Middle East, and Europe Recipes for canned and put-up pickles as well as quick pickles for the fridge or freezer New techniques for preventing yeast and mold growths on fermented pickles Recipes for using pickled produce in chutneys, salsas, relishes, and more Expert safety guidance and tips From Lower East Side Full-Sour Dills to Cabbage and Radish Kimchi, Pickled Whole Watermelons to Quick Pickled Baby Corn, the 300 recipes in The Joy of Pickling make the harvest last, deliciously and freshly, all year round.
Author: Karen K. Brees Ph.D.
Publisher: Penguin
ISBN: 0744061784
Category : Cooking
Languages : en
Pages : 515
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Book Description
Preserve your foods with time-tested methods. Canning, freezing, and pickling might seem intimidating. But think of these experiences as ways to strengthen your relationship with food by eating more healthfully, enhancing your nutritional intake, eating organically, saving money, and minimizing contamination illnesses. Plus, just imagine giving someone a Mason jar with strawberry jam and being able to say “I made this.” With this step-by-step preservation guide, you can impress family and friends for years to come with your homemade goodies. This revision includes: • More than 50 recipes to preserve fruits, vegetables, meats, dairy products, and more • Techniques for canning, freezing, pickling, fermenting, and other preservation methods • Techniques for dehydrating, salting, and smoking foods • Information on food safety and the best preservation methods for specific foods • Expert tips from Dr. Karen K. Brees on how to get the most from your preserving experience Whether this is your first time trying food preservation or you’re an expert looking for some new recipes to try, Preserving Foods is the book for you!
Author: Linda Ziedrich
Publisher: Harvard Common Press
ISBN: 1558323759
Category : Cooking
Languages : en
Pages : 434
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Book Description
Since its original publication, "The Joy of Pickling" has been considered the go-to guide for those who like it sour, salty, and tangy. Author Ziedrich goes far beyond the classic bread-and-butters and dills with recipes that showcase the worldwide popularity of pickling.
